After eating a delightful apple strudel (recipe here), I wanted more strudel action. Having foraged some wild mushrooms, I thought of doing a savory version of the recipe, swapping cinnamon for sumac.
1 sheet of ready rolled puff pastry
100 gr mozzarella, chopped
70 gr wild mushrooms
30 gr butter
1 pinch salt (about ¼ teaspoon)
1 pinch black pepper (about ¼ teaspoon)
1 onion, chopped
lemon juice (about 1 teaspoon)
Fry the onion in 20 grams of butter for about 7-10 minutes until golden, then add the mushrooms and cook for a further 10-15 minutes. Add a splash of lemon juice, salt, pepper and sumac and cook for a further minute. Take off the heat, then add the cubed mozzarella.
Lay the puff pastry sheet on a non-stick baking tray or silicone cake tin. Spoon over the mushroom mixture and seal the edges of the pastry carefully to prevent the filling from spilling out.
Melt 10 grams of butter and spoon over the strudel, then sprinkle with a pinch of sumac for colour; make a cross cut on the top to allow steam to escape from the filling while cooking (if you prefer, cut a “T” shape which will look like a porcini mushroom cut-out after cooking!).
Bake at 180 degrees Celsius for 30-40 minutes until golden.
Serving suggestions: serve with steamed vegetables like runner beans.